Temperatures are slightly up, but still kind of cold and gray. Especially today. It feels like London. misty, rainy. I can’t but help myself to a nice, heartwarming dish. Also, a great opportunity to use the pressure cooker.
So my dear friend Meenakshi, who is a talented cook, has at least three pressure cookers and she produces the most tasty food in no time. Along with the argument that it is much more friendlier to our environment, I was convinced to finally invest in a pressure cooker.
According to my faint memory, my family used to have one of those, many years ago (aka- grandma). I’ve heard horror stories about cooking that went beyond the pressure point, and a lid that went beyond the ceiling. Naturally, after purchasing that eco-friendly product, it was well kept and tucked away for a few months.
I guess it took me a while to mature into acceptance of the pressure cooker. I sat myself down and read ALL of the words in the little booklet that came with my shiny cooker. I also read ALL the warnings. long sigh.. It was time. That day I manged to make chicken pulao and a chickpeas with wheat berries dish for dinner. Ta Da. Mission accomplished.
So today, as I was examining the veggies at the store, this young collard green winked at me. I had to take a whole bunch. This is the result of Collard Greens + Orange Lentils + one pressure cooker:
I basically took the recipe from here, but adjusted it to my pressure cooker as follows.
- 1 cup orange lentil (“masoor dal” from the indian store)
- 1 bunch of collard greens (about 7-8 large leaves)
- 2 tomatoes, diced
- 1 onion, finely chopped
- 7 garlic cloves, finely chopped
- 1/2 tsp curry powder
- 1 tsp turmeric powder
- 1 cup of water
- 2 Tbsp olive oil
- Small preparations: To make things easier for me, I chop the onion and garlic together in my mini food processor. (mu ha ha). The collard greens are quickly rinsed, roll-folded together to be cut into strips. The lentils are washed under cold water.
- Heat the oil in the pressure cooker, and add the onions and garlic. Saute a few minutes. Lower the heat and add the lentils. Toss around for 2 minutes.
- Add all other ingredients (but not the lemon). Close the lid tightly over the pressure cooker.
- Increase heat and wait there to hear how the pressure builds up. Every pressure cooker is different, so read the manual. Once pressure has built, lower heat to somewhere between low and medium for 7 minutes.
- Turn off the heat completely, and wait for the pressure cooker to cool down. I’m still learning this thing, so I waited 20 minutes.
- Open the lid, carefully. Squeeze some fresh lemon on your tasty dish.
My next pressure cooker project is